Sunday, December 11, 2016

Build in a Collins glass, add crushed ice, and swizzle to mix and chill. Add 2 dash Fee's Whiskey Barrel Bitters and 3 dash Peychaud's Bitters, and swizzle in to the top layer. Garnish with a mint sprig.

Two Sundays ago, I wrapped up the end of my work week by peering into the Death & Co. Cocktail Book for a recipe. There, I was drawn to the Swizzle section and found Brian Miller's 2009 tribute to American blues musician Robert Leroy Johnson. Once prepared, the Robert Johnson Swizzle shared a cinnamon, mint, and vanilla aroma. Next, lemon, malt, and grape on the sip gave way to Bourbon and complementary vanilla notes on the swallow.

No comments:

who? what?

The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.

support the site:boston cocktail books!

The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Barnes and Noble and Amazon.

The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at Amazon and Barnes and Noble.